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Member recipe

Rum and Raisin Fudge

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(4 ratings)

Member recipe by


Serves 1 - 24 Pieces

Easy to make and delicious! Keeps in an air tight container for four weeks

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  • 3 tablespoons Dark Rum
  • 4oz roughly chooped raisins
  • 14oz sweetened condensed milk
  • 5oz milk
  • 1lb demerara sugar
  • 4oz butter


    1. Soak raisins in dark rum. Set aside for later.
    2. Grease an 8 inch square pan and line with parchment paper.
    3. Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
    4. Bring to a boil and gently simmer for 10-15 minutes.
    5. Stir constantly until it reaches 240 F on a sugar thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).
    6. Remove from heat.
    7. Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
    8. Pour into square pan and leave to cool.
    9. When completely cold, cut into 24 small bits with a sharp knife.

Comments, questions and tips

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Glovers5's picture
20th Feb, 2019
This fudge is so yummy, made it yesterday so easy to make. Smooth, creamy and so much better than shop bought! I stayed true to the recipe and my fudge set beautifully.
Emma Bonshor's picture
Emma Bonshor
13th Dec, 2018
I make this recipe every year for Christmas and made it as favours for my wedding. I focus on the temperature rather than the time as it always takes longer to get there and you can't rush it but it always sets and is usually the favourite of all the fudges I make
22nd Dec, 2016
I cook for a living and have made loads of fudge in my time but thought I would give this a go - its been sat in fridge for nearly 24 hours now and its still not properly set - it reached the 240 stated in the recipe and all the ingredients were spot on but its not fit for purpose - im trying to think of something else I can do with what is quite honestly an expensive sloppy mess, such a shame as we were looking forward to it,
25th Oct, 2015
Mine wouldn't set either, even spent £19 on a thermometer, made no difference. Too much rum in the recipe possibly. Enough is enough I'm going to try a different recipe :(
23rd Dec, 2014
A standard recipe with an interesting flavouring. Simmer time quoted is optimistic, it typically takes longer to reach Soft-ball stage - boiling too fast can result in burning. It must go to 116 Centigrade otherwise it will not set - that was probably Dotty's problem. I usually make this without the raisin mix and add a tbsp of Vanilla essence at the beating stage. As for keeping for 4 weeks, not the slightest idea . . .
Dotty Compton
20th Nov, 2014
Please don't waste your time or ingredants total waste of time tried every thing to get it to set Even froze it and guess what it wouldn't even freeze I hate bining anything but I was sick of the site of this fudge
22nd Dec, 2014
You did not boil the mix to the right temperature!
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25th Oct, 2017
If you are having problems with setting the fudge then you may have not mixed it enough or brought it to the right temperature. Also, drain off some of the rum from the raisins just before mixing them in. When I made this fudge, I did this and it set in minutes. However, I was using currants and amaretto.